Dinner 9.22.2015

crudo Chef’s Selection four tastes 15 per person, with tuna 18 per person Moon Shoal Oyster celery, champagne vinegar 3.5 osetra caviar supplement 10 Suzuki Bass cucamelon, almond, almond oil, tarragon 18 Wild Striped Bass habanero, watermelon, dill 20 Madai Snapper kohlrabi salsa verde, nasturtium 18 Black Bream hen of the woods, caped gooseberry, celery leaf 20 Striped Jack lemon vinegar, bird chile, radish, mint 20 Kanpachi crispy potato, frisee, smoked banyuls 18 Bigeye Tuna foie gras pastrami, green apple, olio nuovo 27 Wild King Salmon fermented chile, sungold tomato, lava salt 20 Saba Mackerel mara des bois strawberry, seaweed sott’olio, scallion 18

.Ve.a.l .Ta.r.ta.r.e . d.r.y-.ag. ed pasture raised tenderloin, caper, matsutake mushroom, tuna proscuitto 18 antipasti FETT’UNTA {grilled Tuscan style bruschetta} Stracciatella brussels sprout, lemon honey, hazelnut 14 Baccala Mantecato dungeness crab, celery 18 Chile-Marinated Anchovy bone marrow, soft-boiled egg, sauteed herbs 12 Duck Heart braised acquerello rice, young garlic, pickled onion 14

.SE.A.F.O..O.D ...... Swordfish ‘Nduja calabrian chile-cured swordfish, watermelon, chilled buttermilk brodo 16 Grilled Octopus Panzanella potato puree, parmesan, plum, castelvetrano olive 18 Bar Harbor Mussels vermouth, almond butter 16 Fritto Misto di Pesce crispy seafood, roasted vegetables, caper aioli 25

.M.E.A.T ...... La Quercia Prosciutto gnocco fritto, melon, prairie fruit goat cheese, salsa verde 19 Glazed Veal Sweetbreads cannellini beans, tangerine, escarole, vincotto 18 Grilled Lamb’s Tongue cured butternut squash, jupiter grapes, ricotta salata 16

.V.E.G.E.TA..B.LE..... Bibb Lettuce market plum, white balsamic vinaigrette, carrot, crispy parmesan 13 Heirloom Tomato melon, sprouted wheat crouton, burrata, aged balsamic, basil 19 ‘charred crespelle’, heirloom cherry tomato, hazelnut pesto, robiola cheese 19 PaSEsAtFa OOD Friulian Style smoked arctic char, golden raisin, ricotta salata 20

Spaghetti alla Bottarga SPAGHETTONE DI GRAGNANO , cured mullet roe, english peas 20 bigeye tuna, broccoli rabe, chile pepper, pecorino romano 19 Paccheri calabrese sausage, fresh borlotti bean, manila clam 21 Lobster swiss chard, tomato, creme fraiche 25

M..E.A.T...... Stuffed Pappardelle milk braised pork, carrot, black truffle 23 northern ragu 18

V..E.G.E.TA..B.LE.... Ricotta Francobolli saffron, summer squash, parmigiano reggiano 18 Piatti SEAFOOD Grilled Wild King Salmon ‘cioppino,’ heirloom tomato, baby squash, rich seafood broth 37 Pan Roasted Wild Turbot oxtail, chestnut puree, celery gremolata 41 Sardinian Style Seafood in Brodo langoustine, calamari, saffron-garlic broth 35

M..E.A.T ...... Crispy Heritage Chicken spigarello, sage, apricot 22 Dry-Aged Pastured Veal Loin butternut squash, apple, beluga lentil, salsa verde 42 il Mercato del G iorno Pan Seared Dover Sole caper, cauliflower, tarragon 59/lb Salt Crusted Branzino marinated eggplant, preserved cherry tomato, dill 48/lb

N.i.c.o .D.ry.-A.g.e.d. R.ib. eye calabrian chile butter, hen of the woods mushroom 45/lb

...... nico potatoes pecorino pepato 6 soft polenta taleggio, chives 8 Contorni pickled jewish style artichokes fennel aioli 8 cauliflower gratinata fontina 8 market green beans pantaleo goat cheese, mint 9

We recommend our m.e.n.u .a.s .a. s.ha.r.ed. .five course experience: C RU D O // A N T I P.A.S.T.I /./ .PA..S T.A././ . PI AT TI // FI NA L E Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness